Lentil Shepherd’s Pie

Lentil Shepherd’s Pie

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  • 1 onion, finely diced
  • 2 cloves garlic, minced
  • 1 tablespoon extra virgin olive oil or virgin coconut oil
  • 1 teaspoon curry powder
  • 1 tablespoon herbes de Provence
  • 1 1/2 teaspoons dried basil
  • 1 1/2 teaspoons thyme
  • 1 bay leaf
  • 1/4 to 1/2 teaspoon red pepper flakes
  • 1 1/2 cups brown, green or French lentils
  • 1 (6-ounce) can diced or crushed fire-roasted tomatoes
  • 3 to 4 cups vegetable broth
  • 1 teaspoon salt
  • 2 tablespoons balsamic vinegar
  • 4 tablespoons Marsala wine or sherry
  • 1 to 2 tablespoons rice flour (optional)
  • 1 1/2 cups frozen green peas, defrosted (optional)
  • Mashed Root Vegetables
  • Paprika, for sprinkling (optional)


Combine onions, garlic and olive oil in a pot. Sauté over medium heat for 10 minutes, until onions become translucent. Add curry powder and herbs de Provence, basil, thyme, bay leaf and red pepper flakes; sauté for another 2 minutes.

Rinse lentils thoroughly and remove any stones or dirt; add to the pot. Add tomatoes and broth. Let simmer, covered, for 30 minutes to 1 hour.

Add salt, balsamic vinegar and Marsala wine. Let simmer, uncovered, for another 10 to 15 minutes, until lentils are soft. If needed, sprinkle rice flour over the mixture to thicken. Remove from the heat.

Spoon stew into an ovenproof (10- by 12-inch) deep-dish pan or into 2 (8-inch square) dishes. Sprinkle defrosted peas over the top. Top with Mashed Root Vegetables, and sprinkle with paprika.

Bake in the oven at 350° F until light golden brown on the top, 20 to 25 minutes.

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